Celery Potato Soup

1. 1

   Heat oil in a stockpot over medium-high heat and stir in the onion.

2. 2

   Cook and stir until the onion softens and becomes translucent, about 5 minutes.

3. 3

   Add the garlic and cook until fragrant, about 1 minute.

4. 4

   Add the potatoes and celery and sauté until the celery is tender and lightly browned, 3 to 5 minutes.

5. 5

   Add the water, bouillon cube, garlic salt, and pepper.

6. 6

   Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes.

7. 7

   Fill a blender halfway with the soup.

8. 8

   Cover and hold the lid down with a potholder; pulse a few times, then blend continuously.

9. 9

   Pour the blended soup into a pot.

10. 10

    Repeat with the remaining soup.

11. 11

    Serve hot.

• Calories 192.57 kcal Moderate
• Protein 3.7 g Low Source
• Carbs 38.98 g Moderate
• Total Fat 3.49 g Low Source
• Saturated Fat 0.54 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1873.66 mg High
• Fiber 4.67 g Moderate
• Sugar 12.72 g High
• Added Sugar 9.93 g Moderate
• Calcium 84.23 mg Low Source
• Iron 1.18 mg Low Source
• Potassium 871.09 mg Moderate
• Vitamin A 33.02 mcg_rae Low Source
• Vitamin C 23.62 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅